ISO/DIS 23983
This document specifies characteristics of fresh and dry baker’s yeast, particularly those relating to general product properties, application performance, physical and chemical properties, microbiology, and nutritional value information. This document is primarily intended for use by the baking industry, but is also aimed at laboratory and food testers
OEN:
ISO
Langue:
English
Code(s) de l'ICS:
67.220.20
Statut:
Brouillon
Date de Publication:
1969-12-30
Numéro Standard:
ISO/DIS 23983